Vegetable Noodles With Shrimp from

1 tablespoon oil
1 small onion, diced
3 cloves garlic, minced
¼ cup dried shrimp, soaked (optional)
1 teaspoon Shaoxing wine
2 cups veggie stock
1 teaspoon salt
½ teaspoon sugar
8 oz. dried broad bean noodles, soaked 30 minutes
1 medium zucchini, sliced into noodles
1 large carrot, sliced into noodles
2 teaspoons soy sauce
½ teaspoon sesame oil
1/8 teaspoon white pepper
12 oz. large shrimp, peeled and deveined
1 scallion julienned
Cilantro, to garnish (optional)

Prep all of your ingredients and have them ready before you start cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the shaoxing wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes.

Add the zucchini and carrot “noodles,” along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock.

Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve!  Yield: 2-4 servings